Super Fudgy Raspberry Stuffed Brownie Cookies

“You can’t feel my heart” I said

“I don’t need to” you replied

“Not even I can get through the wall” I said

“Then let’s sit here and wait” you replied

And so we sat against the wall, waiting

And slowly, the wall started to crumble

Raspberry Cheese Babka Swirl

Ingredients:

Note- this recipe makes 2 loaves!

For the dough:

8 oz warm milk not boiling

2 packets of Active Dry Yeast ¼ oz each or 4 ½ teaspoons instant yeast

½ cup granulated sugar

3 large eggs

2 tablespoons vanilla extract

5-5 ½ cups flour plus more for dusting

½ teaspoon kosher salt

½ cup butter at room temperature

vegetable oil for dough

For the filling:

2 8 oz bar regular cream cheese softened

2 large egg yolk

3 tablespoons granulated sugar

2 teaspoons vanilla extract

½ cup raspberry jam or any other jam (recipe for it)

Directions:

In a large microwaveable bowl, heat the milk for 1 minute, 30 seconds at a time. If you are using a mixer, heat the milk in a measuring cup and transfer it to the mixing bowl. Add in the yeast and let it sit for 10 minutes until frothy.

Add in the sugar, eggs, and vanilla extract, and gently whisk to combine. Using the dough hook attachment, start adding in the flour one cup at a time mixing as you go. If you find the dough is coming together nicely after the 5th cup, then you can stop there. If it is still a little sticky, add the extra half cup of flour.

Add the salt into the last cup of flour and mix or knead until incorporated. Add in the softened butter and mix again until incorporated evenly. Continue mixing or kneading for 5-6 minutes, you may have to sprinkle some flour on your work surface so that the dough doesn’t stick. The dough is ready when it is no longer sticking to the surface and it is smooth and uniform throughout.

Place the dough back in the bowl used for mixing if you were kneading by hand. Pour 1 teaspoon oil around the dough and cover the bowl with a fresh tea towel. Leave it to rise to double it’s size for at least 1 hour or place in the fridge overnight.

Prepare the filling- in a small bowl combine the cream cheese, yolk, sugar, and vanilla and mix until combined evenly. Set aside and grab the jam.

Allow the dough to come to room temperature if it was stored in the fridge. On a lightly floured surface, cut the dough evenly in half and roll one portion out into a rectangle about 12” x 16” It can be smaller than that, you just want to make sure you have a rectangle shape.

Spread half the raspberry jam over the dough leaving a 1” border around the sides. Next spread half the cheese filling on top of that. Try not to mix the two if you really want to get the pink color, but it’s ok if you do a little bit!

Now starting from the long side, the side closest to you, start rolling the dough all the way up to the top border. It should now look like a log, like when you are making cinnamon buns, right before you cut them. Pinch the two ends of the log together and then with one hand on each end, twist the log as much as you can. Then fold it over so the ends touch, (like an upside down U) and do the same thing, twisting the ends in opposite directions. Kinda like a braid but with only 2 strands.

Spray a loaf pan with non stick spray and place the babka inside. Repeat the above steps with the other half of babka dough. Let the babkas rise for another half hour on your counter. Preheat your oven to 350° F and bake for 25- 30 minutes until golden brown.

Homemade Raspberry Jam

Ingredients:

2 ½ cups fresh raspberry

1 ¼ cups sugar

1 lemon, juiced

Directions:

In a medium saucepan add all your ingredients and over medium heat bring the fruit to a boil.

Stirring frequently, allow the fruit to boil for 20 minutes until the fruit starts to thicken. Remove from the heat and place a small dollop on a cold saucer. Push your finger through the dollop and if it feels gel-like and wrinkles then the jam has reached setting point. If it isn’t ready then return the pan to the heat and boil for another five minutes before testing again.

Ladle immediately into sterilised jars leaving 2 cm from the top and seal immediately with a screw top lid (lasts 3 months in the freezers, a few months in the cupboard)

fell in love with Plainsbro’s resident cheater

MY FAVORITE COTTAGE CORE RECIPES

Would you guys like me to post more recipes inspired by cottagecore? Please let me know ^_^

Rose lemonade syrup

Cottagecore meat pie (Original content)

Creamy vegetable soup

Chewy oat cookies

Spiced sugar cookies

Orange Cake

Cheddar biscuits

Apple butter

Cozy Wildrice Soup

Amish White Bread

Caramel apple cider recipe

Forest Porridge

Roasted butternut squash

Are you ....... washing a deer? Because that is a STAGGERING defeat.

hmmm

THE DEATH OF MY SOUL

the holy trinity

THIS BITCH WHIMPERS

Made lavender vanilla bean scones 🥺☁️ Ik it isnt so studyblr related but I’m very proud of them

Strawberry Trifle

Ingredients:

Vanilla Pudding (store bought or homemade, recipe below)

Castella Cake (homemade or store bought, recipe below)

Strawberries

Whipped Cream (300 ml heavy cream, 40 g white granulated sugar)

Instructions

1. Create a layer of castella, then fill the sides with half cut strawberries. Then dice some strawberries, enough to create a whole new layer.

2. Top with the pudding, then add another layer of castella. You can add strawberries again but I didn’t.

3. Add your whipped cream and top with whole strawberries. Serve and enjoy!

Homemade Vanilla Pudding

2 ½ cups half and half

½ cup granulated sugar

¼ cup lightly packed light brown sugar

3 tablespoons unsalted butter

1 teaspoon vanilla bean paste or pure vanilla extract 

2 ½ tablespoons corn starch (I used 7 tsp of arrowroot flour)

Instructions

In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil). Add both sugars and vanilla. Cook until the sugar is completely dissolved, stirring constantly to prevent scalding. Stir in the butter until melted. In a small bowl, whisk together the remaining half and half with the cornstarch. Slowly add the cornstarch mixture to the half and half whisking constantly. Continue cooking until the mixture has thickened and coats the back of a spoon. Transfer the mixture to a bowl and cover with plastic wrap being sure the plastic wrap is touching the top of the pudding. (This will prevent a skin from forming.) Refrigerate for 2 hours or up to 24 hours.

Homemade Castella

6 large eggs (50 g each w/o shell) (at room temperature - very important!)

200 g sugar (1 cup)

200 g bread flour (1 ½ cup + 2 ½ Tbsp) (See Notes)

80 ml honey (⅓ cup; 5 Tbsp)

2 ½ Tbsp water (warm)

Honey Mixture for Brushing Castella

1 Tbsp honey

½ Tbsp water (warm)

INSTRUCTIONS

Gather all the ingredients.

Cut parchment paper to fit the baking pans (See the video for this process). https://youtu.be/a2vaM_aRHv4

Preheat oven to 320 ºF (160 ºC). (I always do this before I bake the dessert)

Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.

Add 2 ½ Tbsp warm water to honey and whisk well.

Fit the mixer with the whisk attachment. Crack eggs into the bowl and vigorously whisk until combined.

Add the sugar

Beat the eggs and sugar on high speed (Speed 10) for 5 minutes.  The volume of the beaten eggs will increase about 4 times. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.

Add the honey mixture into the egg mixture and whisk on low speed (Speed 2) until combined, about 30 seconds.

Add the bread flour at three separate times: add 1/3 of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not overmix.

Spray the loaf pans with oil and spread out evenly with pastry brush.

Put the parchment paper in the pans and make sure the paper sticks to the pans. If not, add oil and spread out evenly with a brush.

Pour the batter into the pans (about 80% full).

Using a skewer, draw a zigzag line to remove the air bubbles in the batter.

Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. Do this several times to release air bubbles.

Bake at 320 ºF (160 ºC) in the middle rack of the oven for 35 to 40 minutes, or until golden brown and a skewer inserted in the center comes out clean.

Mix 1 Tbsp honey and ½ Tbsp warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush.

Place a sheet of plastic wrap on the counter top. Take out the cake from the pan to the plastic wrap, top facing down. Gently peel off parchment paper.

Immediately wrap the cake with plastic wrap to keep the moisture and while it’s hot store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. This will help the cake have more fine and moist texture.

To serve, slice off the sides of the cake with a sharp bread knife and cut into ¾ to 1 inch thick slices (you get 7-8 slices total). It’s better if you bring the cake to room temperature before serving.